ckreef

Are you talking about the 2 bolts that go to the inside of the grill? Or are you talking about the two screws that could be gotten to from the inside top of the steel plate by the spring? I would need to use a pair of needle nose pliers to reach in there to loosen these. I'm asking this because I want to put a little more tension on my spring. Also if I buy another KK (19" table top) I would probably have to remove the dome so two people could easily manage it up a few stairs. Sent from my SCH-I535 using Tapatalk

You're probably right. I guess I just need a different injector. I bought one with the fattest needle I could find and it still wasn't good enough to pass the little bits through it. Individually the bits would pass but as you turned it to start injecting some would settle to the bottom and as a group would then clog it up. It was a pain in the rear. I'll revisit this idea sometime down the road.

I'm in the camp - if your grates and drip pan still looks shinney and new you just haven't used them enough. Enjoy that look for now, soon enough they too will have that patina tony b mentioned.

Looks great. Mrs skreef really likes buns baked on a kamado. Yours look perfect.

Sounds awesome - like everyone else said - pictures please.

Awesome can't wait to see some pictures. I'm curious about the procedure to remove the dome. Can you give a quick run down of what bolts get undone first etc ........

Unfortunately tapatalk doesn't do polls correctly. You can either go in on a pc or click the upper right hand menu option and then click Web view - make sure it keeps you logged on and vote that way. I too am a tapatalk user and voting in a poll is a pain in the rear - with that said, please make the effort to log your vote - myself and the others took the time and effort to enter this contest and show us your love of our pizzas by voting.

Only 6 votes so far. Everyone who is a member of this forum (and hasn't done so already) please take a few minutes to look over the entries and vote for your favorite pizza.

I'll second the notion for grilled pineapple. Yummy.

I've done the NC injection a couple of times. First time it kept clogging the needle (and I had a fairly large injector). Second time I strained it first - worked much better. Didn't really notice any major flavor difference.

Nice looking meal. We'll have to wait. Eventually bosco will own 5 or 6 KK's then we can all go cook on his - LOL

congratulations on the new grandson. Interesting idea about straightening out the wings. Did you cut off the end of the skewers. Did they burn at those temps.

Nice simple chicken cook.

Maybe a little flavor but I've never done a side by side comparison. My son doesn't like mustard so if he knows I used mustard his face gets all contorted - LOL A1 solves that problem anyway.

Nice Cornish Game Hens. It's been a while since I cooked some.

Definitely an interesting twist. I've never used yogurt or nuts on top. Will have to try that sometime. I'll either use French's mustard or sometimes I use A1 steak sauce as a rub glue.

Nice corn cook. Corn season is winding down if not over at this time of the year for central GA.

Nice looking burger balls. I fully understand about mixing on the fly then not really knowing how much of the different ingredients. I actually embrace that at times. All my steak marinades do not have any amounts specified just a list of ingredients. I leave it up to my best judgement to get it close and with the marinades close enough works just fine.

I was thinking it looked more like Morris code.

TY everyone. The APL Serious Barbecue book has some good recipes but they are all really involved. We skipped the brine step so it came together fairly easily. That was a nice Artisan cutting board my sister bought at a craft fair. She gave it to me and Mrs skreef as a wedding gift. Yea my sister knows me well.

LOL - Yea that's what I ment

This recipe came out of the APL Serious Barbecue book. One of my family's favorites. Of course I had to use the Grilled Peach Reef Jam This was a collaborative cook. I did the prep work, Mrs skreef did the grilling. Rubbed, oiled and ready. First phase of the cooking. Mrs skreef then dredged and cooked, dredged and cooked etc ............. Sliced and ready.

Looks nice. They look lighter in color after the application or is that just the different lighting between the two pictures?

Next time I do it I'll take a bunch of pictures since there one interesting step not normally done when making BBQ sauce.

Poll is now up -- Please take the time to vote for your favorite pizza. Only one vote per member. Poll will be left up until midnight Aug. 7th